Braised scallop home practices are as follows:

Materials prepared: scallop, scallion, garlic, ginger, sesame leaves, anise, pepper, braised soy sauce, oyster sauce, salt, oil and so on.

1, scallop head, fins, cut into 6 cm long, abdominal viscera and black membrane can be finger clean, after this treatment, each piece of scallop is complete, not because of cut open the belly and let the fish meat turned outward, the plate is also neat and beautiful; cleaned with water.

2, the scallops on both sides of the flower knife, scallop meat is thicker, you can pull deeper, but do not pull through each side.

3, each piece of fish on both sides of the knife, 4-6 knives can be placed on a drying rack to dry for a while, so that the surface of the water evaporation; if you are in a hurry to eat can be used with a kitchen paper or a clean cloth to the surface of the water wipe clean, can be used immediately.

4, prepare a small pan, you can use less oil, when the oil temperature is very hot, the fish into the pan frying until the two pieces of light brown, knife at the meat was natural cracking can be, about each piece of frying 1 minute, this step is the role of stereotypes, deodorization, rendering knife pattern.

5, pan in a moderate amount of water, the onion, ginger, garlic, star anise, peppercorns, sesame seeds, salt, red soy sauce, oyster sauce into the pot, medium heat to boil the flavor.

6, the scallop pieces into the pot, spread evenly, so that each piece can be immersed in the soup, cover, open medium heat, 15 minutes can be fully flavored, the soup must leave some, with the soup and taste, poured on the rice is also doubly fragrant.

7, plate out of the pot.